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White Wine Garlic Clams

Tender littleneck clams steamed in a garlicky white wine sauce enriched with butter and red pepper flakes, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Appetizer, Main Course
Cuisine: Italian American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds littleneck or Manila clams cleaned and rinsed
  • 4 tablespoons butter divided
  • 6 cloves garlic minced
  • 1 cup dry white wine Sauvignon Blanc or Pinot Grigio work beautifully
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Colander for rinsing clams
  • Small bowl for holding minced garlic
  • Slotted spoon for removing clams

Method
 

  1. Rinse the clams under cold running water and scrub each shell with a stiff brush, discarding any that are cracked or remain open.
  2. Peel and mince six cloves of garlic as finely as possible and set aside in a small bowl.
  3. Heat two tablespoons of butter in a large heavy-bottomed pot over medium heat and let it melt without browning, about 1 minute.
  4. Add the minced garlic to the melted butter and stir constantly for about 30 seconds until fragrant.
  5. Pour in one cup of dry white wine and add 1/2 teaspoon red pepper flakes, then let the mixture bubble for about 2 minutes.
  6. Add the cleaned clams to the pot, stir gently to coat, cover with a lid, and increase heat to medium-high to begin steaming.
  7. Steam the clams for 5 to 7 minutes, checking every minute and removing any opened clams with a slotted spoon after about 4 minutes.
  8. Remove the pot from heat, stir in the remaining two tablespoons of butter, and season with salt and black pepper to taste.

Notes

Serve clams immediately in a warmed bowl with crusty bread for soaking up the sauce.